Sweet Potato and Spinach Curry with Crunchy Chickpeas
Sweet Potato and Spinach Curry with Crunchy Chickpeas
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Serves 4
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30 Minutes Prep Time
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30 Minutes Cook
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838 Calories
Sweet and aromatic, our Sweet Potato and Spinach Curry is a fragrant symphony of flavours that is an all-round crowd pleaser.
Ingredients
olive oil
1 small red onion, small dice
350-400g sweet potato, peeled and cubed
400g chopped tomatoes (tinned or fresh)
100-200ml coconut or oat milk
40g spinach
1 tin chickpeas, drained (240g)
1 tbsp arrowroot powder or cornstarch
Nutrition Facts
- Serving Size
- 1 serving (100g)
- Calories per serving
838
- Amount/Serving
- % Daily Value
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- Fat 11 g
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- Carbs 161 g
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- Fiber 35 g
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- Protein 29 g
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- Sugar 51 g
Tailored to Taste
It’s a lightly spiced blend that’s full of lovely aromas and really makes the most of your tins and some basic vegetables with minimal effort!
Directions
Step 1
Prep it!
Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Pat the chickpeas dry with kitchen towel and add to a bowl with the cornstarch and 1 large tsp of the Khulna Bang spices. Stir to coat well, spread out onto the tray and bake for 25-30 minutes until really crispy. Stir round every 10 minutes.
Step 2
Spice it!
Meanwhile, heat a large drizzle of olive oil in a frying pan and add the red onion. Fry for 5 minutes until soft before adding the red pepper and sweet potato. Continue to fry for 5 minutes.
Stir the rest of the spice blend with 50ml water to a paste. Pour this into the curry pan along with 400g chopped tomatoes. Stir then bring to the boil and simmer over a gentle heat with a lid on for 20-25 minutes or until the sweet potato is cooked through.
Step 3
Make it yours!
Prepare the rest of the meal e.g. rice and herbs - *for the figgy rice salad, to three portions of cooked rice, add 3 finely chopped figs, a bunch of chopped fresh parsley, ½ diced red chilli and 1 tbsp lemon juice.
Just before serving, stir in the spinach and cook for a few minutes to wilt the leaves. Serve the curry warm topped with the crunchy chickpeas and any other desired accompaniments.
